Spanish Salsa Verde

Makesabout 1 ¼ cups
Prep Time10 minutes
Cook Time0 minutes

Ingredients
Directions

Ingredients

½ cup extra-virgin olive oil
¼ cup red- or white-wine vinegar
4 large anchovies, drained, or 2 tsp. anchovy paste
2 cloves garlic, peeled
2 cups lightly packed fresh basil
2 cups lightly packed fresh parsley
1 cup lightly packed fresh mint
2 tbs. drained capers
½ tsp. sea salt

Directions

STEP 1

Place all ingredients in a blender. Secure the lid and purée until smooth.

STEP 2

Transfer to a bowl and use immediately, or store in an airtight container in the refrigerator for up to two days.

Nutritional information

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